Homemade goat cheese

It's almost June and this is high-milk season.  Also considered the best milk because the animals are grazing on fast growing green grasses.  We got 1 1/2 gallons for our weekly share...way more than we can drink.  So I'm trying my hand at goat cheese with the simpliest recipe I could find online.  

Half gallon of milk heated to 185.  Let cool and then add 1 tblespoon of apple cider vinegar.  The milk very quickly breaks into curds and whey of Miss Muffett fame.  Strain the curds and gather into a ball to strain further in the fridge and voila...Goat cheese.  Don't throw out the whey though...this is gold in therapetic circles.  "The Whey Cure' seems to be anohter one of those all-purpose cures-what-ails you from believers. 

Now given what we pay for our goat share probably not any cost savings but ofcourse better because it doesn't have any funky stabilizers and whatever else thrown in :-)